Zhou Lei, Sui Yong, Zhu Zhenzhou, Li Shuyi, Xu Rui, Wen Junren, Shi Jianbin, Cai Sha, Xiong Tian, Cai Fang, Mei Xin
Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China.
School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan, China.
Front Nutr. 2023 Aug 24;10:1232251. doi: 10.3389/fnut.2023.1232251. eCollection 2023.
This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatile compounds and safety of brown rice tea (BRT). We found that 2% DOM reduced 52.33% of acrylamide and 31.88% of fluorescent AGEs. When DOM was increased from 0% to 13%, the total phenolic content (TPC) of brown rice tea decreased by 48.12%, and the total flavonoid content (TFC) and condensed tannin content (CTC) also decreased significantly, with the smallest decrease at 2% DOM. In addition, the inhibitory activities of α-amylase, α-glucosidase and pancreatic lipase as well as the antioxidant activity also decreased gradually. Analysis by electronic nose and gas chromatography-mass spectrometry (GC-MS) showed that alkanes, furans, aldehydes, pyrazines and alcohols were the major volatiles in BRT, with 2% DOM having the greatest retention of aroma compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP score (VIP > 1 and < 0.05) analysis were used to screen 25 flavor substances that contributed to the differences in BRT aroma of different DOMs. These results suggest that 2% milled BRT can improve safety and palatability while maximizing the retention of flavor compounds and nutrients. The findings of this study contribute to an enhanced understanding of the dynamics of changes and preservation of aroma compounds and nutrients present during the processing of BRT.
本研究调查了糙米茶（BRT）在0%至13%不同碾磨度（DOM）下的制备对其营养成分、功能特性、主要挥发性化合物及安全性的影响。我们发现2%的DOM可使丙烯酰胺减少52.33%，荧光晚期糖基化终产物减少31.88%。当DOM从0%增加到13%时，糙米茶的总酚含量（TPC）下降了482.12%，总黄酮含量（TFC）和缩合单宁含量（CTC）也显著下降，在2% DOM时下降幅度最小。此外，α-淀粉酶、α-葡萄糖苷酶和胰脂肪酶的抑制活性以及抗氧化活性也逐渐降低。通过电子鼻和气相色谱-质谱联用仪（GC-MS）分析表明，烷烃、呋喃、醛类、吡嗪类和醇类是糙米茶中的主要挥发性成分，2% DOM时香气成分保留最多。采用正交偏最小二乘法判别分析（OPLS-DA）和VIP评分（VIP > 1且p < 0.05）分析筛选出25种导致不同DOM糙米茶香气差异的风味物质。这些结果表明，2%碾磨度的糙米茶可提高安全性和适口性，同时最大程度地保留风味化合物和营养成分。本研究结果有助于加深对糙米茶加工过程中香气化合物和营养成分变化及保留动态的理解。
